Irish nachos are a fun twist on the typical nacho platter. Made with fresh-cut potatoes, stout-flavored cheese, and green salsa, the recipe fuses an American favorite with the taste of an Irish pub. It's a deliciously indulgent snack for a small party of four or five people. Ideal for game day or St. Patrick's Day, the nachos are perfect with a pint of Guinness (or your favorite stout).
Though there are a lot of toppings, Irish nachos are relatively easy to make. The potatoes are deep-fried until crispy and golden—you can bake or air fry them as well. The beer cheese simply requires stirring Guinness into canned cheddar along with garlic and jalepeño. A rosemary and thyme salt blend, bacon crumbles, sour cream, green salsa, scallions, and cilantro finish it off flawlessly. While it's full of flavor, it's not too spicy and you can skip the pepper if you like.
- For the Beer Cheese:
- 1 (10 1/2-ounce) can cheddar cheese
- 1/4 cup stout beer (such as Guinness)
- 1 clove garlic (minced)
- Optional: 1 jalapeño pepper (diced)
- For the Potatoes:
- 3 to 4 large potatoes (Russett, Idaho, or Gold)
- 4 to 6 cups peanut oil (amount needed for frying)
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/4 teaspoon kosher salt
- 1 cup beer cheese
- 4 slices bacon (cooked and crumbled)
- 1/2 cup sour cream
- 1/4 cup green salsa
- 2 scallions (chopped)
- Optional: 1 handful cilantro leaves (torn)
Note: while there are multiple steps to this recipe, these nachos are broken down into workable categories to help you better plan for preparation and assembly.
Make the Beer Cheese
Gather the ingredients.
In a medium bowl, stir together the canned cheddar cheese and beer.
Add the garlic and jalapeño. Mix well and set aside.
Make the Irish Nachos
Wash the potatoes. Remove the eyes and any blemishes.
Cut each potato into 1/4-inch thick slices and place into an ice-water bath.
In a 3-quart saucepan, add 1 to 2 inches of peanut oil—do not fill it more than halfway. Heat the oil to 350 F.
Drain the potatoes and pat with a lint-free kitchen towel or paper towel until completely dry. Any remaining water will cause the oil to splatter.
Place the potatoes into the hot oil, working in batches. Deep-fry until golden brown and crispy, about 10 to 15 minutes. As they finish cooking, remove the potatoes from the hot oil using tongs or a heat-safe slotted spoon or spider strainer. Place onto a plate with paper towels to drain.
Mix together the rosemary, thyme, and salt. If using whole leaf herbs, crush them in a mortar and pestle along with the salt.
On a round pan, place the fried potatoes in a single layer with the edges overlapping, then sprinkle with the herb-salt mixture. Drizzle with the beer cheese and add the crumbled bacon.
Finish the nachos off with sour cream and green salsa. Sprinkle with chopped scallion and cilantro.
Serve and enjoy!
- Don't add more beer or heat the cheese sauce as both will cause it to become too runny.
- Make this dish as close to serving it as possible to avoid soggy potatoes. You can prepare everything in advance (the potatoes no more than one hour early, kept warm in the oven), but don't assemble until you're ready to eat.
- If you prefer, bake the potatoes: Toss sliced potato with 2 tablespoons pure or light olive oil or canola oil and the herb-salt mixture. Place in a single layer on a foil-lined baking sheet and bake at 400 F for 40 minutes, flipping halfway through.
- You can also use an air fryer. Fry according to the recommended heat and time using your fryer, or use a recipe for air-fried French fries.
- For a shortcut, use frozen steak fries instead of potatoes. Cook according to package directions, then build the nachos.
- Switch to a beer cheese recipe made with shredded cheddar rather than canned.